Beef Barley Soup Time: 60 minutes
This makes enough for 2 meals - cook once, eat twice
1 lb (500 gr) lean beef - for stew or fondue
1 large or 2 smaller onion
3 stalks celery
3 - 4 carrots
1 can whole tomatoes, 15 oz (450 gr jar)
5 - 6 cups beef stock
1/2 pearl barley or 3/4 cup quick cooking barley this is a tough one - the size varies. Mine was
quite small and cooked in 10 minutes- so I started with 1/2 cup and added another 1/4 cup. It didn't
expand nearly as much as traditional pearl barley - which I can't get... In the US I used 1/2 cup pearl...
1 tsp thyme
1 tsp marjoram
1 bay (laurel) leaf
1 tbs oil
Chop onion. Slice celery. Slice carrots into 1/4" (.6cm) rounds - cutting in half if too big. Cut beef into bite-size pieces. Chop tomatoes reserving all juices. Heat oil in soup pot. Add onions and sauté briefly. Add beef and brown lightly. Add all remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 40 - 50 minutes, until vegetables are tender and barley is done. Serve.
Cooking for Two? Or more?
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